[Sca-cooks] raised crusts

[Edouard de Bruyerecourt]

"Laura C. Minnick" wrote:

> Oh Avraham! You just made this slug very happy! I've been trying to tell
> folks this for a long time, and no one believes me! This is the main
> reason why restaurant coffee/tea/etc is awful- the water is flat! And
> someone who knows how to make Real Tea will tell you always fill the
> kettle fresh. Boiling and reboiling is what takes the life out of it. (I
> oughta talk, of course, as I slug down a mug of Irish Breakfast with
> milk... the water in that kettle is like Kansas and I just refilled it
> this morning!)

Interesting timing. More on that below.

Just about every restaurant I've worked in (all US) have never _boiled_
tea water. Either it sits on a warmer in a spare coffee pot, or they
pour it fresh from the on-demand tap on the coffee machine. The only
time I saw boiling water was in Canada (and on the BC Ferries, which
becomes very relavant in rough water.....). The on-demand tap comes out
around 185F, but if you keep pouring, like tryin to fill up a dozen
personal teapots, or a coffee pot, it starts to drop. Where I currently
work, we pour it from the on-demand tap first, then will refill your
little hot water 'hoddle' (that hot water carafe some places use rather
than a teapot) at the table with a pot of hot water we keep on the back
warmer. It probably does slowly go flat after enough time.

Why this is interesting timing, is the owner has suddenly decided we
can't use the on-demand tap on the convienent coffee maker. Rather, we
must go 30' out of the way, through the cashier's station, back behind
the deli counter to the espresso machine, which dispenses hot water at
195F. Apparently because 185F isn't hot enough like it has been for
years, and this way we will stop the complaints we haven't been getting
either. The PHB strikes.

Edoaurd